Thalassery Chicken

Thalassery Chicken
Thalassery Chicken
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 10
  • 1 kg chicken
  • 2 kg coconuts
  • 250 gms shallots ((Madras Onion))
  • 100 gms green chilli
  • 50 gms garlic
  • 50 gms ginger
  • 25 gms curry leaves
  • 15 gms red chillies
  • 5 gms mustard seeds
  • 150 gms fennel seeds
  • 50 gms coconut oil
  • salt (to taste)

For the Masala: In a pan add some oil, in that add shallots (no need to make a small pieces), ginger, 3-4 cloves of crushed garlic, a tablespoon of fennel seeds and 2 green chillies. Mix it well and add a cup of grated coconut, a pinch of salt. Fry all for sometimes without changing the colour of coconut. Put it in the blender and make a paste. "

Heat the coconut oil in a pot, put the mustard seeds, few curry leaves and a couple of red dry chilies, once it starts crackling add the chicken with salt. Stir it for some times, then add the masala that we made before, mix it well with chicken, add some water and sliced green chilies. "

Cover the pot and keep it cook for 10 to 15minutes. Now it’ time to plate the yummy Thalassery Chicken curry! "

  • To check if the chicken has been cooked thoroughly, take a piece from the pot and set it on a plate or chopping board. Use a fork and a knife to cut a slit. If the inside is white, it is cooked. If it's not, put the piece back in the pan and cook the mixture for a little longer.
 

Kosha Mangsho

Kosha Mangsho
Kosha Mangsho
  • PREP TIME 20 MINS
  • COOKING TIME 45 MINS
  • SERVES 5
  • 850 grams mutton
  • 2-3 medium sized onion
  • 2 inch ginger
  • 4 pods garlic
  • 5 elaichi (whole cloves and green cardamoms)
  • 21 inch dalchini (cinnamon )
  • 1 tsp Red chilli powder
  • 2 tsp kashmiri mirch/deghi mirch
  • 1 and 1/2 tsp Turmeric
  • 1 tsp finely powdered cumin seeds
  • 3 tbsp heaped curd
  • Salt To taste
  • 6 tbsp Mustard oil

To marinate the mutton add ½ to 1 cup of curd, 1-2 tsp of red chilly powder, 1 tsp of roasted coriander powder, a pinch of turmeric powder and salt. Marinating the meat 6-8 hours in advance is recommended."

Add 2-3 spoons of mustard oil into your pan and let it become hot. Once the oil is hot, add couple of bay leaves, 2-3 dried red chilies, a cinnamon sticks, 2-3 cardamoms and 2-3 cloves. Once the spices start crackling, add the next mixes."

Add 1 cup of minced onions into the pan. Stir the mix until it gets caramelized. Once it’s caramelized add ginger garlic paste into it. Stir the mix until its dry and get the brown color. "

Add the marinated mutton into the mix. Add a dash of red chilly powder, coriander powder and keep it shut and let it cook. It may take 30 to 45 mins to cook. Once it is cooked, plate it and garnish it with some green chilies and a pinch of chopped coriander leaves. Serve it hot. Enjoy!"

While cooking meat, you should first cook it over high flame to seal the juices and then you can lower down the heat and cook till it becomes tender.  

Chicken Cafreal

Chicken Cafreal
Chicken Cafreal
  • PREP TIME 15 MINS
  • COOKING TIME 20 MINS
  • SERVES 5
  • 1 kg chicken
  • 7-8 green chilies
  • 8 Stocks Coriander leaves
  • 1 piece ginger
  • 13-14 cloves garlic
  • 1 tablespoon Khus Khus
  • 7-10 Peppercorns
  • 1 big piece Cinnamon
  • 1 teaspoon Jeera
  • 1 teaspoon oil
  • 1 teaspoon salt
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon lemon juice
  • 1 small ball Tamarind
  • 4-6 cloves

For marinade, add coriander leaves, 1-3 green chilies, 3-4 cloves of garlic, 1-piece of ginger, a pinch of jeera (roasted recommended), a pinch of khus khus (poppy seeds), salt to taste, tamarind, 1-piece of cinnamon, 7-10 pepper corns, 1-teaspoon oil (olive oil recommended). Grind these spices together and you will get a nice, spicy, tangy, green thick paste. "

Once the paste is ready, take the cleaned chicken and mix it. You could either use chicken leg pieces or chicken normal pieces as convenient. You could also use the chicken with or without the skin removed. Add the ground paste to the chicken pieces. And add a pinch of salt (for taste if required) and a little turmeric powder and mix it well with the chicken pieces. Would recommend doing the marinating process at least 3-4 hour before the preparation. It helps the chicken pieces to absorb all the spices and herbs used in the marinade. "

Once the marinating is done, take a pan and put some oil and wait for the oil to become hot. When the oil is hot, place the chicken pieces in the pan and wait for it to cook. While you frying the chicken, make sure that the flame is not so high or not so low. Keep a medium flame so that the pieces are cooked equal to taste well. Once it starts coloring, turn the pieces so that both sides are cooked well. Once both sides are colored, cover it for a while (3-5 mins) and then rest it for 5 mins and plate it. Service it nice and hot with some nice salads."

  • Marinating the chicken 3-4 hours in advance will increase the taste.
  • Maintain a medium flame to avoid burning the pieces.
  • Heat the pan first and put the oil later so and let the oil heat well before you place the chicken pieces.
  • Add more of peppercorn than green chilies, as it’s healthier.
  • You could make a cut mark in the chicken pieces so that masala catches the pieces fast and become easy to marinate.
  • Use fresh and soft chicken.